Onion Rings ... eggless recipe!

Always wondered how the onion rings turned out so crispy at restaurants? This Onion Rings recipe yields the crispiest rings and is eggless too.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

My recipe reveals all the secret tips to making the most amazing onion rings. You have to try it to believe me.

The onions turn out to be fleshier and flavoursome. The crust turns out perfectly crispy and the cheese burst version is unbelievable!

So, no more waiting for a visit to a fancy eatery to order a plate.

Click the link below to watch the video:

Onion Rings Eggless Recipe                  Serves 3 to 4

Ingredients:

Onions (medium or large) – 4

Fresh bread crumbs – as required

Mozzarella cheese – ½ cup grated or as required

Oil – for deep frying

FLOUR MIX FOR DUSTING

Plain flour – 4 tblsp or as required

Dried Oregano – ½ tsp

Garlic powder – ½ tsp

Salt & Pepper – to taste

FOR THE SLURRY

Plain flour – 3 tblsp

Corn flour – 3 tblsp

Oragano – ¼ tsp

Red chili flakes – to taste

Salt & Pepper – to taste

Water – as required

Method:

1.    Mix together all the ingredients to make the FLOUR MIX FOR DUSTING.

2.    Mix together the ingredients with a whisk FOR THE SLURRY of coating consistency.

3.    Wash and cut the onions into thick rounds. Wash again and pat dry with a towel. Carefully release the rings from each round slice. Any smaller bits may be kept aside to make onion paste later.

4.    Use the FLOUR MIX FOR DUSTING all the onion rings.

5.    Make pairs of rings, as many as you can, so that there is a slight gap between the two rings. Stuff the mozzarella cheese in the gaps. Press well to secure them. This will be the cheese burst rings. The rest will be the regular ones.

6.    Dip the rings into the slurry and then drop them into the bread crumbs. Coat well and keep aside.

7.    Thin down the remaining slurry to a runny consistency with water. Dip the crumb coated rings in the thin slurry and crumb coat them a second time.

8.    Keep them in the fridge for 15 to 20 mins before frying.

9.    Fry the rings in hot oil briefly till light golden. Drain on absorbent paper.

10. Just before serving fry them one more time in very hot oil briefly till they take on a golden brown colour. Serve immediately sprinkled with oregano and chili flakes, accompanied by ketchup or mayo.

© Rinki’s Kitchen

Hasselback Eggplant Recipe

Looking for that perfect baked dish with eggplant tomato and cheese? This Hasselback Eggplant Recipe is the one.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

If there’s Hasselback Potato and Hasselback fried Chicken then why not eggplants?

I just love to cut the eggplants into the accordion. That allows almost every inch of the eggplant to be stuffed with cheese and tomato sauce.

This recipe is a personal favourite and I often like to have it with spaghetti or some plain toast!

Though there are two three components to the recipe, overall it is really a simple one to try out.

Hasselback Eggplant Recipe                 Serves 4 to 6

Ingredients:

FOR THE TOMATO SAUCE

Tomato(roughly chopped) – 4 to 5 large

Garlic (chopped finely) – 4 cloves

Capsicum (chopped finely) – ½

Dried herb(Oregano/Mixed/Parsley) – ½ tsp

Red chili powder – ½ tsp

Black pepper powder – ¼ tsp

Tomato sauce – 2 tblsp

Light soy sauce – 1 tsp

Synthetic vinegar – 1 tblsp

Oil – 2 tblsp

Sugar – ½ tsp

Salt – to taste

FOR THE CHARRED ONIONS

Onion(thickly sliced) – 2 to 3 medium

Oil – as required

Mozzarella cheese (grated or sliced) – enough to stuff the eggplants and a little more

Cheddar cheese(grated) – ¼ cup

Extra virgin olive oil – as required

Method:

1.    FOR THE TOMATO SAUCE: heat oil in a wok. Add in the capsicum and fry till it releases its aroma. Then add in the garlic and sauté briefly. Add in the tomato. Season with salt and sugar. Add in the soy sauce, tomato sauce, dried herbs, red chili powder and pepper powder. Mix well. Cover and cook on low heat for 10 mins.

2.    Check after 10 mins. If required cook covered for a longer time till the sauce becomes thick and the tomato has almost disintegrated. Finish off with vinegar. Keep aside and cool completely.

3.    FOR THE CHARRED ONIONS: Heat a grill pan or regular pan. Brush with oil. Place the onion slices and cook for a few seconds on high. Brush the top of the slices with oil and flip them over. As soon as they are charred slightly, get them out. Keep them aside.

4.    Cut the eggplants in half lengthwise along the stalk. Turn them over on the flat side and using two chopsticks as guide cut them into ¼ inch slices. This is the accordion cut.

5.    Take a large baking dish and spread a thin layer of the tomato sauce at the base. Drizzle some olive oil. Place the eggplants to fit them in.

6.    Fill the eggplants first with the charred onions, then the mozzarella and cheddar cheeses and finally with the tomato sauce. Spoon over the extra sauce on the eggplants.

7.    Season with salt, pepper and dried herbs. Drizzle more olive oil on the eggplants. Sprinkle some mozzarella on top and bake at 180 C for 20 mins. Reduce the heat to 150 C and bake till done.

8.    Sprinkle some cheddar cheese on top and serve hot with boiled pasta or toast.

© Rinki’s Kitchen

Crunchy Chickpea Munchies Recipe .... it's gluten free!

A bowl full of Crunchy Deep Fried Chickpea Bites and a hot cup of tea to go with it…sounds perfect for the rainy day? I am sharing an easy to make crunchy chickpea munchies recipe.  

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

This crispy deep fried chickpea snacks is made with readily available ingredients. Again,  a simple recipe for beginners and experts too.

Though it is deep fried, there is very little scope of the chickpeas absorbing oil. My kurkure kabuli chana snack recipe is a hit with everyone. And to top it all it’s a GLUTEN FREE recipe too!

You will have your folks guessing how you made this amazing snacks. 😊

Click the link for the video:

Crunchy Chickpea Munchies                  Serves 2 to 3

Ingredients:

Boiled Chickpea – 1 cup

Gram flour / Besan – 1 tblsp

Corn flour – 2 to 3 tblsp

Red chili flakes – ½ tsp

Turmeric powder – a pinch

Coriander powder – ½ tsp

Kasuri Methi/Dry fenugreek leaves – a large pinch

Garlic powder – ½ tsp

Chat Masala – to taste

Salt – to taste

Oil – for deep frying

Chopped Coriander – for garnish

Lemon – a wedge

Water – for sprinkling

Method:

1.    Take the boiled chickpea in a large bowl. Add in the Chili flakes, Turmeric powder, Coriander powder, Kasuri Methi and salt to taste.

2.    Add in 1 tblsp each of Gram flour and Corn flour. Mix thoroughly to coat the chickpeas.

3.    Sprinkle a little water over the chickpeas and toss them up to wet them slightly. Add another tablespoon of Corn flour and mix again to coat all the chickpeas. You may add in more corn flour if required.

4.    Deep fry the chickpeas in hot oil till golden and crunchy. Drain on absorbent paper.

5.    Take them in a large DRY bowl. Season with Chat Masala and Garlic powder. Toss it up.

6.    Serve garnished with chopped coriander leaves and a wedge of lime.

© Rinki’s Kitchen

How to make Shahi Tukda with Suji Kheer

Sometimes all you need to do is put a little twist to a recipe and you have something different and new to try out! My suji kheer shahi tukda recipe is super simple and light too…

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Learn how to make shahi tukda with suji kheer in no time at all. A simple method with readily available ingredients makes this a recipe for beginners and experts alike. A non fuss shahi tukda recipe and a super easy rava kheer (semolina pudding) recipe…it’s actually 2 recipes in one.

Make it for a special occasion or a regular day celebration.

Click the link below for the video recipe:

Suji Kheer Shahi Tukda                 Serves 4 to 5

FOR THE SUGAR SYRUP

Water – 1 cup

Sugar(powdered) – ¼ cup

Green Cardamom(crushed) – 3

FOR THE SHAHI TUKDA

Bread slices – 2 per serving

Ghee – for shallow frying

FOR THE SUJI KHEER

Suji/Semolina – 1/3 cup

Milk – 500 to 600 ml

Condensed milk – ¼ cup

Sugar – ¼ cup

Ghee – 1 ½ tblsp

Essence of Kewra – a few drops

FOR GARNISH

Mixed chopped nuts – 2 to 3 tblsp

Saffron soaked in hot milk

Method:

1.    FOR THE SUGAR SYRUP: Bring the water to a boil and add in the sugar. Dissolve completely. Add in the cardamoms and simmer on medium heat till reduced to half. Cool completely.

2.    FOR THE SHAHI TUKDA: Cut the bread slices in ½ or ¼ or use a cookie cutter to cut it into a shape. Heat some ghee in a pan and shallow fry the pieces till golden brown and crispy. Drain on absorbent paper and let cool.

3.    FOR THE SUJI KHEER: fry the suji in the ghee till it becomes light golden in colour. Add in the milk and cook stirring on low heat till the mixture starts to thicken. Add in the condensed milk and sugar. Dissolve completely. You may add in a pinch of salt. Mix well and turn off the heat. Let it cool down completely. Once cold add in a few drops of Kewra essence and mix it in.

4.    To assemble the dessert, add a layer of kheer at the base of the serving dish.

5.    Place a fried bread piece on it and drizzle it with the sugar syrup. Pour some kheer over it and sprinkle some chopped nuts. Place another slice of bread and continue to build it in the same way. (You could use 2 or 3 slices for one serving). End with kheer on top.

6.    Sprinkle the chopped nuts all over, drizzle the saffron milk all over. Garnish with the strands of saffron. Leave aside to rest for 15 to 20 mins and serve.

© Rinki’s Kitchen

Sweet Corn Ki Kachori

Monsoon, sweet corn and craving for hot kachoris… I have combined them all in this Sweet Corn Ki Kachori recipe!

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Khasta Kachori as the name suggests is flaky and crispy on the outside and has a spicy filling inside. In this Sweet Corn Kachori, the filling is made with spices typically used for kachori stuffings. Mashed potato is used to bind the corn kernels together.

The main part of the recipe is the frying of the kachoris.  A mildly hot oil and lots of patience is required to cook the kachoris perfectly. Then they turn out to be very flaky and do not absorb the oil.

This will turn out to be a family favourite ….do try the recipe and post your feedback in the Comments section below.

Click the link below for the video:

Sweet  Corn Ki Kachori                           Makes 12 Kachoris

FOR THE STUFFING                                                                     

Sweet Corn kernels (boiled) – 200g                                            

Finely chopped onions – 2 to 3 large                                      

Boiled and grated potato – 2 large                                          

FOR THE DOUGH Plain Flour - 2 cups Caraway seeds/Ajwain – ¼ tsp Vegetable oil - ¼ cup Ghee /Clarified butter – 1 tblsp Salt – to taste       Chilled water – ½ cup

                                                                                                                                                                                                                                                                                                                                               

WHOLE SPICES

Fennel seeds – ¾ tsp

Coriander seeds – ¾ tsp

Cumin seeds – ½ tsp

DRY SPICES

Coriander powder – 1 ¼ tsp

Chaat Masala powder – 1 tsp

Garam Masala Powder – ½ tsp

Turmeric powder – ¼ tsp

Red chili powder – ½ tsp or to taste

Salt – to taste

OTHER SPICES

Asafoetida /Hing – ¼ tsp

Grated ginger – 1 tsp

Chopped coriander – 1 tblsp

Chopped green chilies – as per taste

Vegetable oil – 2 tblsp

Method:

1.    Dry roast the WHOLE SPICES. Cool slightly and then grind coarsely.

2.    Heat vegetable oil in a pan and add in 1 ½  tsp of the ground  WHOLE SPICES. Cook briefly.

3.    Add in the asafetida/hing. Mix in into the oil. Add in the onions and cook for a minute.

4.    Add in the grated ginger and DRY SPICES. Mix well with the onions and cook on medium heat till the onions become soft.

5.    Next add in the corn. Cook for about 2 mins and them mash them up slightly. Mix well. Add in the grated potato and mix well. Check the seasoning and adjust it. Sprinkle the coriander and green chilies. Mix again, turn off the heat and let it cool down to room temperature.

6.    FOR THE DOUGH, mix together the flour, salt(to taste) and crushed caraway seeds. Pour in the oil and ghee. Mix well and using your hands rub in the oil and ghee into the flour.

7.    Make a soft dough using the chilled water till just combined. Cover and rest the dough for 15 to 20 mins. Knead lightly after resting. Divide the dough into 12 balls.

8.    Make 12 balls roughly the same size as the dough balls with the filling.

9.    Take a dough ball and shape it into a bowl with a thin edge.  Place the filling in the centre and carefully cover it with the dough. Pinch to seal. Roll into a ball and flatten slightly with your palm. Similarly, make the rest of them.

10. Deep fry the kachoris in mildly hot oil till they turn golden and crispy.

11. Serve with a spicy green chutney.

© Rinki’s Kitchen

Stuffed Parwal Curry ... no onion no garlic recipe

Potoler Dolma is a Bengali delicacy said to be derived from the Armenian cuisine. Watch how to make paneer stuffed parwal curry the easy way!

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

This paneer stuffed parwal curry has no onion no garlic it is a vegetarian recipe. Though the Dolma is usually made with fish or meat filling, the vegetarian versions often have paneer or lentils in them.

The gravy for the paneer stuffed potoler dolma is made spicy and is usually rich and thick. Usually served with rice or pulao this recipe goes well with puri or paratha too.

Click the link below for the video:

Paneer Stuffed Parwal Curry (Veg Potoler Dolma)                    Serves 4

Ingredients

Parwal/Potol/Pointed gourd – 8

Thick paste with plain flour – 4 tsp flour + enough water

Oil – for deep frying the gourds

FOR THE STUFFING

Paneer – 120 g or as required

Cashew nuts (chopped) – 2 tblsp

Raisins/Kishmish (soaked and chopped) – 2 to 3 tblsp

Garam masala pdr – ½ tsp

Red chili flakes/ Chopped green chili – to taste

Salt – to taste

FOR THE GRAVY

Coriander powder – 1 ½ tsp

Cumin powder – ¾ tsp

Garam masala pdr – ½ tsp

Kashmiri red chili powder – ½ tsp

Haldi powder – ½ tsp

Oil from frying – 2 to 3 tblsp

Cumin seeds – ¼ tsp

Bay leaves – 2 small or 1 large

Cinnamon stick - 1

Tomato paste – 1/3 cup

Ginger grated/paste – 1 tsp

Green chilies – chopped to taste and whole

Sugar – 1 tsp

Salt – to taste

Method:

1.    Wash the gourds and scrape the outer skin with a knife. Slice off one end from each. Cut two opposite thin stripes along the length. Use the back of a spoon to carefully scoop out the seeds from all the gourds.

2.    Mix all the ingredients FOR THE STUFFING. Fill the parwals/gourds with the stuffing. Reserve the leftover if any.

3.    Make the thick paste with plain flour and water. Dip the open end of the gourd in this paste to coat them. Deep fry the parwals/gourds briefly to seal the open ends.

4.    In a bowl, add in the powdered spices FOR THE GRAVY. Add in ½ cup of water and make a thin paste. Keep aside.

5.    Heat the 2 tblsp of oil (from frying) in a fresh pan. Temper with the cumin seeds, bay leaves and cinnamon.

6.    Lower the heat and add in the spice paste. Add in the tomato paste. Cook till oil separates.

7.    Add in the ginger and chopped green chilies. Season with salt and sugar. Mix well and add in 2 whole green chilies. Cook briefly before adding a cup of water. (You may add in any leftover filling to the gravy) Bring it to a boil, lower the heat and place the stuffed parwals in the pan. Cover and cook for 5 to 7 mins on low heat.

8.    Remove the lid and turn the parwals over. Drizzle with the gravy and cover again to cook until done. If required add a little water and bring to a boil to get a thick gravy.

9.    Serve hot with rice or pulao. Goes well with puri or paratha too.

© Rinki’s Kitchen

Mint and Feta Salad

How about a flavourful mint and feta salad? One of my absolute favourite combination for a salad.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Adding feta cheese to a salad makes it so much special. Not to forget the protein content!

This vegetarian feta cheese salad is inspired by the Greek salad though I have put my own Indian twist to it. The combination of mint and feta (in the salad) goes extremely well with all the other ingredients.

A few points to remember:

1.    Always keep the prepared ingredients covered in the fridge till its time to serve.

2.    Add the dressing to the salad body right before serving.

3.    Add only enough dressing to coat the salad and no more.

Serve this feta cheese and veggie salad as an appetizer or as a meal in itself!

Mint and Feta Salad                        Serves 2 to 3

Ingredients:

FOR THE DRESSING:

Extra virgin olive oil – 1/3 cup

Lemon juice – 1 tblsp

Garlic pickle – 1 tsp

Maple syrup or honey – 1 tsp

Red chili flakes – ¼ tsp

Salt & Pepper – to taste

FOR THE BODY OF THE SALAD:

Feta cheese – 50g (cut into small cubes)

Mint leaves – a handful

Cherry tomatoes – 8 to 10 (halved)

Ripe Mango cubes – 3 tblsp

Baby cucumber – 4 (sliced lengthwise)

Pickled shallots or baby onions – 5 to 6 (halved)

Pickle olives – 4 to 6 (sliced)

Moong sprouts – 1/3 cup

Method:

1.    Take a clean small glass jar. Add in all the ingredients FOR THE DRESSING. Close the lid tightly and give it a good shake till the dressing turns slightly thicker. Keep aside.

2.    Take all the ingredients FOR THE BODY OF THE SALAD  in a large bowl (except for the feta cheese and cucumber slices). Keep them covered in the fridge till it’s time to assemble the salad.

3.    Just before serving, give the dressing a final shake. Drizzle it over the prepared salad so that it’s enough to coat them and NO MORE. Mix gently.

4.    Line a plate with the cucumber slices (like rays of the sun). Place the prepared salad in the middle.

5.    Arrange the feta cubes randomly on the salad. Drizzle some dressing on the cucumber slices. Serve immediately.

© Rinki’s Kitchen